For All You Cooking Fans ~ Suer Please Ignore

Hi guys. I just stumbled upon a really cool web site I wanted to share. I like to cook and wish I was better at it. I am always up to trying a new recipe as long as it doesnt have too many ingredients and takes all day to cook. I am really jazzed when I can find a good, simple recipe that I can double or triple and then freeze the rest for those busy days.
ANYWAY... I was looking for a substitute for a spice in a recipe I am making. It was a spice I could find when I lived in Key West and havent found since. Well I just finished it and decided to go on a quest to either locate it here in Ga or find a good substitue. I found a web site called Gourmet Slueth which has a dictionary of foods as well as ingredient substitutions if there are any. For example "shallots' can be substitute with green onions (scallions) or onions. Or Bearnaise Sauce..what is in it? It is very coola and actually useful!
I was looking of Bijol seasoning. It turns white rice to yellow rice like a saffron but has a different flavor. Here is what it said:Bijol
annotto, achiote

Bijol is also know as "achiote" or "annotto" powder and it is used for coloring rice. It is used to replace the very expensive saffron in many recipes. Bijol does not really duplicate the saffron flavor, but it does have a unique flavor all its own that is unmistakable in Cuban dishes.

Ingredient Substitutions
Achiote seed, grind in a coffee grinder

Then for Achiote seed it says:

Achiote
bijol, annotto, achiote powder

Achiotoe (annatto) is used both as a spice and a dye. It is the "yellow" coloring in margarine but is commonly used in Mexican and Indian cooking. Annatto is available in whole seed, powder, and paste (used for a Yucatan specialty "recado")

LOL Suer, please, dont worry about it. It is not important in the big scheme of things and if you never understand it, you can still lead a very fullfulling life. As long as Wegman's is around you will be fine...just fine.